- 0:10 Prep
- 0:15 Cook
- 6 Servings
- Easy
Ingredients
- 1 tablespoon olive oil
- 500g beef mince
- 1 x 575g jar Napoletana pasta sauce (Leggo's brand)
- 1 x 420g can red kidney beans, drained, rinsed
- Salt & freshly ground black pepper
- 200g (1 cup) long-grain brown rice
- 120g (3/4 cup) frozen corn kernels
- 6 flour tortillas
- 1 x 250g container light sour cream
- Mixed salad leaves, to serve
Method
- Step 1Heat oil in a non-stick frying pan over medium-high heat. Add mince and cook, stirring to break up lumps, for 5 minutes or until mince changes colour. Stir in pasta sauce and beans. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes or until sauce thickens. Season with salt and pepper.
- Step 2Meanwhile, cook the rice in a saucepan of salted boiling water following packet directions or until just tender. Add the corn and cook for a further 3 minutes or until the rice is tender. Drain well. Taste and season with salt and pepper.
- Step 3Heat tortillas following packet directions and place on serving plates. Spoon rice mixture down the centre of each tortilla. Top with beef mixture and a dollop of sour cream. Fold one end of the tortilla over the filling and roll to enclose. Serve immediately with salad leaves.
- Low carb
- Lower gi
Nutrition
2000 kj
Energy
24g
Fat Total
10g
Saturated Fat
7g
Fibre
26g
Protein
87mg
Cholesterol
741.39mg
Sodium
12g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
You can make the savoury mince up to a day ahead. Cool and store in an airtight container in the fridge. To reheat, place in a large non-stick frying pan and stir over low heat until hot. This mince mixture is also great with pasta such as penne. Add 2 tbs sliced jalapeno chillies to mince mixture and 2 tbs chopped fresh coriander leaves to sour cream, if desired.
- Author: Amanda Kelly
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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